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🍰 Mini Tarts with Dates, Cheese and Smoked Salmon

491 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 100 g butter
• 1 pinch salt
• 1 egg
• soft butter (for the molds)
• flour (for the molds)
• flour (for working)
• 2 handfuls arugula
• 250 g dates
• 150 g crème fraîche
• 100 ml whipping cream
• 2 eggs
• 80 g grated pecorino
• pepper
• nutmeg
• salt
• 8 thin slices smoked salmon (for garnishing)

Instructions

1. 1. Pour the flour onto a clean work surface and shape a mound.
2. 2. Make a well in the center of the flour mound.
3. 3. Cut the cold butter into small cubes.
4. 4. Distribute the butter pieces evenly around the flour well.
5. 5. Sprinkle the salt over the butter.
6. 6. Crack the egg directly into the flour well.
7. 7. Chop all ingredients from the center outwards into crumbs, preferably using a dough scraper.
8. 8. Quickly knead the crumbs into a smooth dough with your hands.
9. 9. If necessary, add a little flour or cold water to bind the dough.
10. 10. Wrap the dough tightly in cling film.
11. 11. Place the dough in the fridge for 30 minutes.
12. 12. Preheat the oven to 180 degrees Celsius convection.
13. 13. Grease the baking molds with soft butter.
14. 14. Lightly dust the greased molds with flour.
15. 15. Thoroughly wash the arugula under running water.
16. 16. Remove coarse stems or damaged leaves from the arugula.
17. 17. Spin the arugula dry, for example in a salad spinner.
18. 18. Tear the arugula into bite-sized pieces.
19. 19. Remove the pits from the dates.
20. 20. Finely chop the dates.
21. 21. Put the crème fraîche into a mixing bowl.
22. 22. Add the cream to the crème fraîche.
23. 23. Crack the eggs into the bowl.
24. 24. Add half of the grated cheese to the bowl.
25. 25. Season the mixture with pepper.
26. 26. Grate some nutmeg over the mixture.
27. 27. Add a pinch of salt.
28. 28. Stir all filling ingredients well.
29. 29. Dust the work surface with flour.
30. 30. Roll out the dough thinly.
31. 31. Cut circles or squares the size of the baking molds.
32. 32. Place the dough pieces into the prepared molds.
33. 33. Press the dough firmly at the edges.
34. 34. Distribute the arugula evenly over the dough bases.
35. 35. Place the chopped dates on the arugula.
36. 36. Pour the cheese-cream mixture over the filling.
37. 37. Sprinkle the remaining cheese on top.
38. 38. Bake the tarts for about 25 minutes in the oven.
39. 39. Remove the tarts when they are golden brown.
40. 40. Let the tarts cool down for a short time.
41. 41. Gently release the tarts from the molds.
42. 42. Place one slice of smoked salmon on each tart.
43. 43. Serve the tarts warm or at room temperature.

Nutrition per serving

• kcal: 491
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 43 g